Sunday, July 31, 2011

Drat! The Philadelphia Eagles swooped in and stole Nnamdi Asomugha out from under both the Jets and Dallas who seemed to be the only two in the running for his free agency. Oh well. I will just have to trust that the Jets can come up with some other great deals. I do hope they resign both Braylon Edwards and Antonio Cromartie! The Jets are finally opening their training camp today. The players will be on the field tomorrow. They are practicing this year at camp headquarters in NJ instead of in Cortland at the college, because of the shortened season due to the lockout. I believe they plan on returning to Cortland next year. Hopefully, I will get there to see at least one of their practices if they do. I had wanted to go last year, but never made it.

Heading to church in a little while (services at 10 AM). We are doing our monthly Meal Deliveries after services today. We make up some take out meals and deliver them to area people who are living alone or dealing with an illness, just to give them some contact with the outside world and some good nourishment. We deliver to about 10 different homes. If you know of anyone in the area that is in need, let me know and we will add them to our outreach mission. Thanks!

Lynn has gone to pick up his mother in Norwich so she can attend church with us. It is also her home church, so she really likes to come back and see people and they enjoy having her join us as well.

Today is bright and sunny so far and I pray that it will be another good day in the Palmer household... and in yours as well!

* As a seafood mix (for lobster or crab rolls) add 2 teaspoons Old Bay seasoning to the above and mix with seafood to taste.

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Lorrie’s Mustardy Dip

1 cup fat-free sour cream

1 cup mayonnaise

1 tablespoon creole or other hot mustard

1 tablespoon yellow mustard

1 tablespoon minced garlic

½ teaspoon salt

½ teaspoon dill weed

1 teaspoon Worcestershire sauce

4 to 6 drops hot pepper sauce

Mix all thoroughly and refrigerate for at least one hour for flavors to blend.

Good with pretzels, celery stalks and carrots, or with crackers.

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Lorrie’s Shrimp & Cheese Roll-Ups

Makes 8 appetizers

8 slices turkey bacon

8 steamed, deveined, peeled shrimp

8 ½" cubes horseradish cheese

barbecue sauce

Place paper towel on paper plate, lay 4 slices turkey bacon on paper towel. Place another paper towel on top, place 4 more slices turkey bacon on top. Microwave on high (1300 watt microwave) for 2 minutes or until bacon is cooked, but still pliable. Set aside to cool.

Once cool to touch, roll up one cube of horseradish cheese and one shrimp in each bacon strip. Secure with toothpicks. Place on glass serving dish and drizzle barbecue sauce lightly over all appetizers. Microwave on high for one minute or until cheese just starts to melt.

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Pink Banana

Mix in blender:

2 cups milk

3 bananas, broken up

1 pint vanilla ice cream

1 pint cherry or strawberry ice cream

3 shots Puerto Rico white rum

2 shots Grenadine

ice cubes

Blend thoroughly. Pour into chilled glasses to serve.

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Seasoned Oyster Crackers

1 ½ pounds oyster crackers

3 tablespoons dry ranch dressing mix

1 tablespoon dill weed

1 teaspoon garlic powder

1 teaspoon lemon-pepper seasoning

½ teaspoon cayenne pepper

½ cup canola oil

1 tablespoon sesame oil

Preheat oven to 250o.

Place the crackers in a large bowl. Combine the remaining ingredients; drizzle over crackers and toss to coat evenly. Transfer to ungreased cookie sheet. Bake for 15 - 20 minutes, stirring occasionally. Cool completely. Store in airtight container.

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Ranch Bacon Horseradish Dip

1 cup reduced-fat sour cream

1 cup light mayonnaise

2 tablespoons Ranch dry mix

1 tablespoon prepared horseradish

1 tablespoon minced garlic

2 tablespoons bacon bits

Mix all ingredients thoroughly and let sit for at least 4 hours for flavors to blend and bacon bits to plump up.

Spray muffin pan with oil spray. Place one pepper in each muffin cup. You can trim the bottoms of those that won’t stand flat.

Bake for 10 minutes or until cheese is golden brown on top and peppers are tender. Serve warm.

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Garlic-Dill Stuffed Cucumbers and Tomatoes

Preparation time: 10 mins.

Baking time: 0 mins.

Yield: varies

1-8 ounce pkg. Nuefechatel cheese (or low fat cream cheese)

1/2 cup low fat sour cream

1/2 teaspoon granulated garlic

1 tablespoon dried dill weed

1 large pickling cucumber

8 small roma-type tomatoes

In a mixing bowl, combine the first 4 ingredients until very smooth. Put the mixture into a ziploc sandwich bag and cut one corner off so you can use it like a pastry bag. Cut the cucumber crosswise into 8 thick slices. Using a small melon baller, remove the seeds from each slice being sure to leave some on the bottom. (The cucumber slices should look like little salt cellars). Pipe some of the cream cheese mixture into each slice. For tomatoes: slice a small piece off the bottom of each tomato so they will stand upright. Slice the top of each tomato off and using the melon baller, remove all the seeds, leaving a bottom so they can stand. Pipe cream cheese mixture into each tomato. Top both cucumbers and tomatoes with freshly ground sea salt and freshly ground black pepper to taste. There will be some leftover cream cheese mixture. Either make more cucumbers and tomatoes, or use it as a spread on your favorite crackers, it’s yummy that way too!

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Lorrie's Little Pizzas

Preparation time: 20 mins.

Baking time: 20 mins.

Yield: 2-4 servings

4 English muffins

Olive oil

8 tsp. minced garlic (jarred), divided

Shredded Mexican cheese mix

6-8 small roma-type tomatoes

1 small red onion

Feta cheese

Seasoned salt

Split the English muffins and place on a baking stone (will make 8 mini pizzas). Drizzle olive oil over each muffin half. Spread 1 tsp. minced garlic on each muffin half. Place a pinch of the shredded cheese on each muffin half. Slice the tomatoes crosswise and place slices on each muffin half to cover. Sprinkle with seasoned salt (or any herb mixture you prefer). Slice the red onion thinly and place one slice on each muffin half. Top with crumbled feta cheese. Drizzle olive oil over top of all. Bake at 350 for about 20 minutes, until onion is softened and feta begins to brown.

Place all ingredients in crock pot, except last two. Set on high and cook for 4 hours. Set to low and remove chicken legs.

In a small skillet, melt 3/4 cup butter and add ½ cup flour and stir constantly until smooth. Remove 1 cup of chicken liquid from crock pot and slowly stir into roux mixture. Add back to crock pot and stir until incorporated and thickened.

Remove all meat from chicken legs and add back to crock pot and keep on low until ready to serve.

Serve over biscuits.

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Sunshine Chicken

½ cup ReaLemon

½ cup orange juice

2 tablespoons Wyler’s chicken-flavor bouillon granules

1 tablespoon mince garlic

1 teaspoon dried oregano

1 teaspoon crushed red pepper flakes

2 pounds fresh chicken parts

Combine all ingredients in ziploc bag and seal. Marinate in refrigerator for at least 2 hours. Drain chicken and discard marinade. Grill, bake, broil or fry until chicken is no longer pink in center.

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Roasted Chicken Baste

1 whole bulb garlic, minced

1 tablespoon dill weed

1 teaspoon lemon pepper

3 tablespoons extra virgin olive oil

1 whole roaster chicken

Make paste from first 4 ingredients. Smear all over chicken. Can refrigerate overnight, if desired. Bake at 375 degrees for 1 to 1 ½ hours in covered dish, until done.

In round casserole, spoon in stuffing, pat on bottom and sides, reserving some for top. Pour in chicken mixture. Cover with remaining stuffing.

Bake for one hour.

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COOKIES

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Lorrie’s Peanut Butter Chocolate Granola Clusters

Yield: about 20 cookies

1 cup chocolate chips

1 cup peanut butter chips

2 1/4 cups granola cereal without raisins

In a microwave-safe bowl, melt the chocolate and butterscotch chips on high for 90 seconds; stir until smooth. Stir in granolas. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until firm.

Combine water, sugar, cinnamon, and nutmeg in small pan. Bring to boil, reduce heat and cook until syrup consistency. Set aside.

Unroll croissants and separate. Brush melted butter on each croissant and sprinkle with cinnamon sugar. Place 2 apple slices at large end of each croissant, and roll up. Place in baking dish large enough for all croissants; brush with melted butter and sprinkle with cinnamon sugar. Pour syrup over top.

Bake at 375 degrees for 20 minutes, or until golden brown.

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MARINADES

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Ham Glaze

Mix first 4 ingredients in blender at slow speed:

1 (20 ounce) can crushed pineapple, with juice

1 to 1 ½ cups brown sugar

1/4 cup yellow prepared mustard

2 tablespoons Marischino cherry juice

4 whole Marischino cherries

4 pineapple rings

Pour half mixture over ham at beginning of baking. Pour the remaining glaze over ham at intervals while baking. Top ham with pineapple rings with whole marischino cherries in center.

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Venison Marinade

Makes: enough to marinate 5 pounds venison

2 cups white vinegar

1 cup olive oil

1 egg

2 tablespoons minced garlic

1 tablespoon minced onion

1 teaspoon white pepper

2 teaspoons coarse salt

2 tablespoons Worcestershire sauce

2 tablespoons horseradish

1 tablespoon parsley

3 bay leaves

2 teaspoons Italian seasoning

1 teaspoon rosemary

1 tablespoon Splenda

8 - 10 drops Chipotle Tabasco

Mix all ingredients together. Place in plastic ziploc bag. Add any cut of venison meats. Let marinate in refrigerator at least 3 days before preparing meat. Discard marinade after use.

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PASTA & CASSEROLES

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Rice Casserole

Serves: 6 - 8

2 boil-in-bags Rice, prepared

1 can (10.5 ounces) cream of mushroom soup, undiluted

1 small can (4 ounces) mushroom stems and pieces, drained

1 cup beef gravy

1 tablespoon butter or margarine

Mix butter into cooked rice until melted. Mix remaining ingredients into rice. Microwave on high for 4 - 6 minutes to heat through.

Can add cooked, crumbled ground beef.

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Spicy Macaroni & Cheese

½ cup butter or margarine

sprinkle of onion salt and garlic salt

1 ½ cups cottage cheese

½ cup cheese with jalapeno peppers, shredded

1 cup Cheddar cheese, grated

1/4 cup milk

2 cups cooked macaroni

ground flaxseed

Preheat oven to 350o.

In nonstick sauce pan, melt butter; add next five ingredients; stir until melted, over medium heat.

In large skillet, brown venison in oil. Add chopped Vidalia onion and minced garlic. Cook until onions are soft. Add chile peppers and heat through. Drain corn and add to mixture. Add diced tomatoes along with the juice. Stir in taco seasoning. Add spaghetti sauce a little at a time until proper consistency is reached – should be thick, not runny. Add jalepeno slices, if desired. Cook until heated through.

Spread 1/4 can of refried beans on one tortilla. Place in bottom of a greased

casserole (round or oval). Spoon 1/4 meat mixture on top of beans. Spread out evenly. Sprinkle cheese on top. Spoon 4 or 5 teaspoons of salsa on cheese. Repeat 4 times (or however many fit in the casserole). Add last tortilla on top. Spread with remaining salsa and cover with cheese.

Heat in microwave 5 to 6 minutes until cheese is melted.

Serve with sour cream for topping.

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Lorrie’s Crock Pot Macaroni

Serves: 8

1 large double chicken breast, cut into 1" pieces

4 celery stalked, chopped

1 green pepper, chopped

1 medium onion, chopped

3 large carrots, chopped

1 Tablespoon low sodium chicken bullion

1 cup water

1 can cream of mushroom soup

1 can cream of chicken soup

3 cups dry elbow macaroni

1 ½ cups shredded cheddar cheese

Old Bay seasoning, to taste

Set crock pot on HIGH. Place raw chicken in bottom and sprinkle with Old Bay seasoning, to taste. Add chopped vegetables and sprinkle with Old Bay seasoning, to taste. Mix chicken bullion with water and pour over top. Cook on HIGH for 3 hours. Add both cream soups. Fill each empty soup can half-way with water, swish around and dump in crock pot.

In a large pot, cook macaroni for 2 minutes less than indicated on package directions. When done, drain, and add to crock pot, mix thouroughly. Add shredded cheese and mix thoroughly again. Turn crock pot to WARM (if available), or turn off, leaving cover on until ready to serve.

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Lorrie’s Seafood Mac & Cheese

Serves: 6

½ box pasta (Ronzoni’s Quick Cook Macaroni Style)

1 8 oz. package shelled mussel (meats only)

1 8 oz. package imitation Shrimp & Crabmeat

½ stick margarine

1 cup half & half

3 oz. cream cheese, 1/3 less fat

1 cup shredded cheddar cheese

3/4 cup grated Parmesan cheese

3/4 cup shredded low fat, part skim Mozzarella cheese

1 tablespoon Old Bay Seasoning

½ teaspoon granulated garlic (or garlic powder)

½ teaspoon pepper, or to taste

pasta water, as needed

Cook pasta according to package directions. Place mussels and imitation seafood in colander with small dish beneath to catch the pasta water when draining the pasta. Drain the pasta over the seafood. Lift colander out of dish, set dish with pasta water aside. Let pasta drain. In same pot the pasta was cooked in, make the sauce: melt the margarine, add half& half, stir in all cheeses, continue to stir to melt. Add the Old Bay seasoning, garlic and pepper. Add the pasta and seafood, continue to heat over medium heat and stir until all pasta is coated with cheeses. If sauce is too thick, add some pasta water and stir until desired consistency is reached.

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Lorrie’s Chicken, Rice & Veggies

2 skinless boneless chicken breasts, cut in 1" pieces

½ cup taco seasoning, or to taste

1 cup rice, cooked

1 can black beans, drained and rinsed

1 can cream corn

1 can chili style diced tomatoes, with juice

hot sauce, to taste

jalapenos, optional

1 cup shredded mozzarella cheese

Preheat oven to 350o F. Sprinkle some of the taco seasoning on the chicken pieces, place in fry pan and brown on all sides. Mix chicken with rest of ingredients, including the remaining taco seasoning and place in greased casserole dish. Bake, uncovered, in oven for 20 minutes. Add mozzarella to top of casserole and bake for another 10 minutes until cheese is melted.

Bring water and vinegar to a boil. Pour into prepared quart canning jars, leaving ½" head space. Seal with prepared lids and rings.

Process in boiling water bath in canner for 15 minutes.

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PIES

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Lorrie’s Healthy Cran-Apple Pie

Serves: 8

Crusts:

1 package frozen 2-9" pie crusts, thawed

2 tablespoons toasted wheat germ, divided

2 teaspoons ground flaxseed, divided

nonstick spray

Filling:

3 medium baking apples, peeled, cored, and thinly sliced

1 cup dried cranberries

½ cup raisins

1/4 cup chopped walnuts, or whole pine nuts

1/4 cup whole wheat flour

4 tablespoons Splenda

1 tablespoon ground cinnamon

1 teaspoon ground allspice

1/4 teaspoon ground cloves

3/4 cup apple juice

4 tablespoons stick margarine

Preheat oven to 375 degrees. Place one pie crust in 9" pie plate. Trim edges. Spray with nonstick spray. Sprinkle with half of wheat germ and half of ground flaxseed. Set aside.

In a small bowl mix flour, Splenda, and spices together. In medium bowl mix apples, cranberries, raisins, and nuts together. Dump flour mixture into fruit mixture and combine until all fruit is coated. Add apple juice and mix thoroughly.

Dump fruit into pie crust. Cut margarine into pieces and place evenly over fruit. Wet edge of bottom crust with water. Place top crust on and trim. Press around edges firmly with fork tines to seal. Cut small slits in top for steam to escape. Spray top of pie with nonstick spray and sprinkle the remaining wheat germ and flaxseed evenly over top.

Cover edges with foil. Bake for 20 minutes, remove foil and bake for another 20-25 minutes or until crust is golden brown.

* I don't measure when I make most things, so this is an approximation of what the dressing should be. You may need to taste and adjust as necessary.

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SEAFOOD

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Lorrie’s Steamed Mussels

Serves: 2

1 stick margarine or butter

1 cup white wine

3 tablespoons minced garlic

1 tablespoon Italian seasoning

2 tablespoons lemon juice

1/4 teaspoon ground black pepper

2 pounds mussels

½ cup half-and-half

Melt margarine in large pan or pot. Add wine, garlic, seasoning, lemon juice, and black pepper. Bring to a simmer over medium-high heat. Add mussels. Once they come back to a slow boil, cover and cook for 5 minutes. Discard any unopened mussels. Remove mussels to serving bowls. Add half-and-half to juices in pan, stir just to heat through. Pour liquid over mussels in serving bowls.

Serve with good crusty bread to soak up juices.

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Lorrie’s Salmon Pockets

Yield: 2 servings

1 pie crust, thawed 2 - 4 ounce salmon fillets, skinless

½ cup mayonnaise 1 Tablespoon Wasabi sauce with ginger

1 teaspoon Mrs. Dash Original Blend

cooking spray sesame seeds

Unroll pie crust and cut in quarters. Mix mayo, wasabi and Mrs. Dash. Spread on each quarter to within ½" of edges. Place salmon fillets on two of the quarters; place remaining two quarters on top. Crimp edges all around to seal. Spray tops with cooking spray and sprinkle sesame seeds on top. Place on greased cookie sheet or on parchment paper on cookie sheet and bake at 350 degrees F. For 20 - 30

minutes or until crust is golden brown.

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Salmon with Orange Ginger Sauce

Preparation time: 15 mins.

Baking time: 20 mins.

Yield: 2 servings

2-4 ounce salmon fillets

1 cup orange juice

1 teaspoon minced garlic (jarred)

2 teaspoons ground ginger

1/2 teaspoon corn starch

1 small can Mandarin oranges, drained

In a medium skillet, add the orange juice, garlic and ground ginger, stirring to mix. Place the salmon fillets in mixture and cover pan. Bring to a boil. Boil for 4 minutes, or until salmon is firm. Remove the salmon, place on plate and put skillet cover over top to keep warm. Turn heat under skillet down to medium, continue to cook mixture for 10 minutes until slightly thickened. Add the Manadarin oranges and whisk them in. They will begin to break up as they cook. Cook another 3 minutes; if the sauce is not thick enough for your liking, whisk in the cornstarch. Add the salmon fillets back in and cook for an additional 2 minutes. Serve fillets alone covered with sauce, or serve them over cooked brown rice.

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SOUPS

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Lorrie’s Hearty Harvest Soup

Serves: 4 - 6

8 breakfast sausages, sliced

1 white potato, diced

1 red potato, diced

1 medium onion, diced

1 sweet potato, diced

1 can sliced carrots

1 can diced tomatoes, with juice

1 can chick peas

1 package frozen broccoli

1 package frozen cauliflower

4 cups water

2 beef bullion cubes

½ teaspoon Gravy Master

1/4 teaspoon Hickory Smoke

1 teaspoon Emeril’s Essence

1 tablespoon salt-free spice mix

½ teaspoon rosemary

½ teaspoon marjoram

3 tablespoons Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon horseradish

salt & pepper, to taste

Combine all ingredients in large soup pot; cook until potatoes are tender. Thicken slightly with mixture of 4 tablespoons cornstarch mixed into ½ cup water.

Serve with corn muffins.

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Lorrie’s Southwestern Chili

Serves: 4 - 6

1 ½ pounds ground venison or lean ground beef

1 medium onion, diced

½ green pepper, diced

2 stalks celery, diced

1 medium carrot, grated

1 (15 ounce) can diced tomatoes

1 (15 ounce) can of corn

1 (16 ounce) can of pinto beans

1 package taco seasoning

1 tablespoon minced garlic

1 teaspoon dried basil

1 teaspoon chipotle tabasco sauce, or to taste

garlic salt

Sprinkle garlic salt to cover bottom on skillet. Brown the ground venison or beef, breaking into small pieces. Add the onion, pepper, and celery and cook until meat is browned.

Meanwhile, add the grated carrot to 3-quart crock pot. Dump in all three cans of vegetables, complete with the liquid. Add the taco seasoning, garlic, basil and chipotle tabasco sauce. Stir to mix.

When meat is done, drain, and add to the crock pot mixture.

Cook on low for at least 4 hours for tastes to meld.

Serve with corn muffins.

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Lorrie’s Springtime Chicken Soup

Serves: 4 - 6

½ medium onion, chopped

4 cloves garlic, diced

olive oil

2 skinless, boneless chicken breasts, cut in bite size pieces

1 quart chicken stock

1 14.5 ounce can sliced carrots, drained

1 28 ounce can stewed tomatoes, with juice

1 10.5 ounce can cream of celery soup

4 cups fresh beet greens, chopped

8 stalks fresh asparagus, cut in 1" pieces

½ cup uncooked orzo

1/4 cup shredded parmesan cheese

3 tablespoons Molly McButter

1 teaspoon dried rosemary

1 teaspoon dried thyme

½ teaspoon salt

½ teaspoon freshly ground black pepper

Cover bottom of stock pot with olive oil. Add onion and garlic. Cook until onions are tender. Add chicken. Add chicken stock and stewed tomatoes. Bring to a boil. Turn down to simmer and add all other ingredients except orzo and beet greens. Stir well so cream of celery soup is fully incorporated. Simmer for 20 minutes. Add orzo and beet greens and simmer another 10 - 15 minutes until orzo is tender.

Serve hot and top with more shredded Parmesan cheese, if desired. Also good topped with croutons.

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Lorrie’s Vegetable Venison Soup

Serves: 6

1 pound venison stew meat

1 14.5 ounce can fat-free low sodium beef broth

1 14.5 ounce can no salt added diced tomatoes

1 5 ounce can pieces and stems mushrooms

1 15 ounce can black beans

1 15 ounce can no salt added golden sweet whole kernel corn

1 14.5 ounce can sliced carrots

1 14.5 ounce whole new potatoes, cut into chunks (reserve liquid)

1 envelope dry onion soup mix

1 tablespoon Kitchen Bouquet

2 bay leaves

1 tablespoon dried basil

1 teaspoon dried marjarom

1 tablespoon Mrs. Dash Garlic & Herb seasoning

Put venison and beef broth into Dutch oven and bring to a boil. Boil for 5 minutes. Add all other cans of vegetables, including their liquid. Stir in the dry soup mix and seasonings. Turn heat down to medium-low and cook for 20 minutes.

Cook diced potatoes and sage in milk over low heat until potatoes are just tender. Meanwhile, in large skillet, melt margarine; add onion and garlic and cook on medium-high until onions are translucent. Add flaxseed, Ranch dressing mix, and flour; stirring to mix. Gradually add half and half to make white sauce. Add ham and marjoram. When potatoes are done, add the ham mixture to the potatoes; stir to incorporate. Cook 2 to 3 minutes.

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Lorrie’s Cream of Crab Soup

2 sticks margarine

2 tablespoons dried minced onion

1 tablespoon Old Bay seasoning

2 teaspoons minced garlic

2 (6 ounce) cans shredded crabmeat, undrained

1 cup flour

1 pint fat-free half-and-half

1 cup 2% milk

In a large saucepot, melt the margarine; add the onion, seasoning and garlic. Cook on medium high for 1 minute or until onion flakes soften. Add flour all at once and stir constantly to incorporate into the margarine. Add the half-and-half slowly while continuing to stir. Add the crabmeat and its juice, continue to stir. Gradually add the milk while continuing to stir. Cook for a few minutes more until everything is heated through. This is a very thick soup.

Serve with croutons on top, or with good crusty bread and butter on the side.

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Lorrie’s Leftover Turkey Soup

Serves: 4-6

leftover turkey, shredded

1 can chicken broth

1 can corn, undrained

1 can green beans, undrained

1 can sliced carrots, undrained

1 can baby peas, drained

1 can turkey gravy

1 potato, peeled, diced and microwaved on high for 4 minutes -OR- 1 can potatoes, drained and diced

1 small onion, diced -OR- ½ bag frozen pearl onions, thawed

1 tablespoon parsley

1 teaspoon black pepper

Place all ingredients in soup pot and simmer on low for 20 minutes or until potatoes and onions are tender, stirring occasionally.

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VEGETABLES

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Lorrie’s Cheesy Creamy Crock Pot Potatoes

Serves 2 - 4

4 medium white potatoes, sliced or cubed

1 medium onion, diced

1 medium green pepper, diced

1/4 pound tasso, or ham, or thick cut bacon, diced

1 cup milk

1 8-ounce package Monterey Jack shredded cheese

½ teaspoon season salt

½ teaspoon garlic salt

1/4 teaspoon black pepper

1 stick margarine, cut in 1 tablespoon chunks

1 8-ounce package low fat cream cheese, cubed

1 teaspoon dill weed

Alternate layers of potato, onion, pepper, tasso and shredded cheese in crock pot. Mix milk, season salt, garlic salt and black pepper together and pour over potato layers in crock pot. Cover and set on low. Cook for 5 hours, stirring twice during cooking to mix all ingredients. After 5 hours add margarine and cream cheese and stir to mix together. Sprinkle top with dill weed and stir again. Cover and cook on low for one more hour. Stir again before serving.

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VENISON

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Lynn’s Favorite Venison

1 package cubed venison

canola oil

1 green pepper, chopped

1 onion, chopped

1 tablespoon Adobo Sauce

1 can diced tomatoes

1 cup salsa

½ cup raisins

2 teaspoons dried rosemary

2 teaspoons dried cilantro

1 tablespoon minced garlic

1 cube beef bullion

1 tablespoon horseradish

In large skillet, brown venison in canola oil. Add pepper and onion and cook until tender. Add the rest of the ingredients and heat through. Serve over rice.

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Venison Meatloaf

2 pounds ground venison

1 pound ground venison sweet sausage

1 envelope dry onion soup mix

1 ½ cups instant potato flakes

2 teaspoons Worcestershire sauce

3 eggs

1 teaspoon Mrs. Dash garlic & herb seasoning

French dressing - or - ketchup - or - BBQ sauce

Preheat oven to 350 degrees.

Combine all ingredients except the last. Spray two loaf pans lightly with cooking spray. Form meat mixture into two loaves and press firmly into pans. Cover top of loaves with either French dressing - or - ketchup - or - BBQ sauce.

Bake, uncovered for one hour.

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Party Burgers

2 ground venison patties

5 crushed garlic cloves

1 cup wine, any flavor

1 tablespoon sesame seeds

1 teaspoon dill weed

Combine all ingredients in fry pan and cook until done. Serve on toasted rolls.

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Lorrie’s Venison Taco Pie

Serves: 6 - 8

olive oil 1 pound ground venison

1 medium onion, chopped 5 pickled Serrano peppers, sliced

1 - 15 ounce can black beans 1 package dry taco seasoning

1 cup salsa 1 cup shredded cheese

1 tablespoon cilantro Cajun seasoning

2 - 9" pie crusts

Preheat oven to 350 degrees.

Cover bottom of large skillet with olive oil. Add venison, breaking into small pieces. Add onion and garlic. Cook 2 - 3 minutes. Add peppers and taco seasoning. Stir to coat all meat with the seasoning. Add the salsa; stir. Cover pan and turn off heat, leaving it on the burner.

Meanwhile, drain and rinse the black beans. Mash them until they are the consistency of refried beans. Place one pie crust in the pie pan and spread the black beans to cover the bottom of the pie. Pour the meat mixture over the beans. Scatter the cheese on top of meat mixture. Sprinkle with cilantro. Add the top crust and crimp the edges. Slit top to vent for steam. Sprinkle the top crust with Cajun seasoning.

Bake for 35 - 40 minutes or until crust is golden brown. Serve with extra salsa, if desired.